Quesillo

It is made by hand with cow's milk or goat through a process known as "filado" or spinning, which grants the product its distinctive characteristics.

It is a popular farm cheese of the Cochabamba valley, usually made from raw cow milk, pepsin and acid coagulation, a maize size curd, and a dry-salted, hand-formed, palm-size mold.

In Colombia, quesillo refers to a type of double cream cheese wrapped within a plantain leaf, made originally in the Tolima Department; the town of Guamo is most known for this dairy product.

In Mexico, quesillo refers to a very popular type of string cheese sold in balls of various sizes.

[1] Originally from the León Department, there is a great dispute as to where they were invented, if in either of the municipalities of Nagarote or La Paz Centro.

In the Philippines, quesillo refers to various soft, white, unaged cheeses made from carabao or goat milk curdled with vinegar, citrus juices, and sometimes rennet.

[3] In Venezuela, the term quesillo refers to a type of dessert made with eggs, condensed milk, and caramelized sugar.